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Crispy Pretzel-Crusted Pork Chops Recipe with Easy Warm Beer Cheese Sauce

crispy pretzel-crusted pork chops - featured image
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A crunchy, golden pretzel-crusted pork chop served with a creamy warm beer cheese sauce, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 boneless pork chops (about 1-inch thick, roughly 6 oz or 170g each)
  • 2 cups crushed pretzels (about 120g), crunchy, unsalted or lightly salted
  • ½ cup all-purpose flour (60g)
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 cup shredded sharp cheddar cheese (about 100g)
  • ½ cup shredded gouda cheese (50g)
  • 1 cup beer (240ml), light lager or pale ale
  • 2 tbsp unsalted butter (30g)
  • 2 tbsp all-purpose flour (16g)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional garnish: Fresh chopped chives or parsley

Instructions

  1. Crush 2 cups of pretzels into coarse crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin. Mix crushed pretzels with garlic powder, smoked paprika, salt, and black pepper in a shallow dish. Set aside.
  2. Set up breading station with flour in one shallow bowl, beaten eggs in another, and seasoned pretzel crumbs in a third dish.
  3. Pat pork chops dry with paper towels. Dredge each chop in flour, shaking off excess. Dip into beaten eggs, then press firmly into pretzel crumbs for an even, thick coating. Place coated chops on a plate and let rest for 10 minutes.
  4. Heat 2 tablespoons of vegetable or canola oil in a cast-iron skillet over medium-high heat. When shimmering, add pork chops. Cook 4-5 minutes per side (8-10 minutes total) until internal temperature reaches 145°F (63°C) and crust is golden brown and crispy.
  5. While pork chops cook, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1-2 minutes to form a roux. Gradually whisk in 1 cup beer, stirring constantly until smooth and slightly thickened (3-4 minutes). Reduce heat to low, stir in shredded cheddar, gouda, and Dijon mustard until cheese melts and sauce is creamy. Season with salt and pepper to taste.
  6. Plate pork chops and spoon warm beer cheese sauce generously over the top. Garnish with chopped chives or parsley if desired.

Notes

For gluten-free, substitute all-purpose flour with almond or gluten-free flour and use gluten-free pretzels. For dairy-free, use vegan cheese and plant-based butter, and substitute beer with vegetable broth. Let coated chops rest 10 minutes before cooking to help crust adhere. Avoid pulverizing pretzels into powder; coarse crumbs provide best crunch. Cook in batches to avoid overcrowding pan and soggy crust. Rest pork chops 5 minutes after cooking to lock in juices. If crust gets soggy, broil 1-2 minutes to regain crispness.

Nutrition

Keywords: pretzel crust, pork chops, beer cheese sauce, crispy pork chops, easy dinner, comfort food, weeknight meal

Find it online: https://perkypan.com/crispy-pretzel-crusted-pork-chops-recipe-with-easy-warm-beer-cheese-sauce/